📝 About This Recipe
The Crown Roast of Lamb is the ultimate showstopper of festive dining, traditionally reserved for holidays and grand celebrations. This recipe features two racks of lamb expertly tied into a regal circle, rubbished with a vibrant paste of fresh rosemary, thyme, and roasted garlic. When carved, it yields incredibly tender, succulent chops that offer a sophisticated balance of earthy herbs and rich, buttery fat.
🥗 Ingredients
The Roast
- 2 pieces Rack of Lamb (8-bone racks, frenched, at room temperature)
- 2 feet Kitchen Twine (for securing the crown)
- 1 roll Aluminum Foil (to wrap bone tips)
Herb Rub and Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 2 teaspoons Kosher Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Zest (from one large lemon)
For the Center and Garnish
- 1/2 cup Fresh Parsley (flat leaf, chopped)
- 1/4 cup Pomegranate Arils (for a pop of color)
- 2 cups Small Potatoes or Stuffing (pre-cooked, to fill the center cavity)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator 1 hour before cooking to ensure even roasting. Pat the meat thoroughly dry with paper towels.
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2
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, lemon zest, salt, and pepper to create a thick herb paste.
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3
To assemble the crown, place the two racks side-by-side on a cutting board with the rib bones facing up and the meaty side facing inward. Use a sharp knife to make shallow vertical slits between the ribs on the fat side to allow the racks to bend easily.
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4
Stand the racks up and curve them into a circle so the ends meet. Use kitchen twine to tie the racks together at the base and again near the top of the meaty portion to secure the circular shape.
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5
Generously rub the herb paste all over the lamb, ensuring you get into the crevices between the ribs and the interior of the crown.
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6
Preheat your oven to 450°F (230°C). Wrap the exposed tips of the rib bones with small pieces of aluminum foil to prevent them from burning or turning too dark during roasting.
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7
Place the crown on a rack inside a shallow roasting pan. If using pre-cooked stuffing or roasted potatoes, place them in the center of the crown now.
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8
Transfer the lamb to the oven and immediately reduce the temperature to 375°F (190°C). This initial blast of heat helps sear the exterior.
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9
Roast for 35 to 45 minutes. Use an instant-read thermometer to check the thickest part of the meat; aim for 130°F (54°C) for medium-rare.
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10
Remove the roast from the oven and transfer it to a warm serving platter. Tent loosely with foil and let it rest for 15-20 minutes. This is crucial for the juices to redistribute.
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11
Carefully remove the foil from the bone tips and snip the kitchen twine. Garnish the base with fresh parsley and sprinkle pomegranate arils over the top for a festive finish.
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12
To serve, carve between the ribs into individual chops, allowing 2-3 chops per person.
💡 Chef's Tips
Ask your butcher to 'French' the racks for you; it saves significant time and ensures a clean, professional look. Always use a meat thermometer; lamb can go from perfect to overdone in just a few minutes. If the bone tips are still pale, you can remove the foil for the last 10 minutes of roasting for a golden finish. Don't skip the resting period, or the delicious juices will run out on the cutting board instead of staying in the meat. For extra flavor, add a splash of balsamic glaze over the chops just before serving.
🍽️ Serving Suggestions
Pair with a full-bodied Cabernet Sauvignon or a classic Bordeaux to complement the richness of the lamb. Serve alongside a creamy mint-pea purée for a traditional British touch. A side of honey-glazed heirloom carrots adds sweetness and beautiful color to the plate. Garlic mashed potatoes or a wild rice pilaf are excellent for soaking up the herb-scented pan juices. A simple arugula salad with lemon vinaigrette provides a bright, acidic contrast to the savory meat.